Fast and fabulous stir-fries to cook in a flash





Stir-frying stresses freshness and natural flavors. It's fun, it's easy, it's economical and, best of all, it's good for you. Although stir-frying is mostly identified with Chinese cooking, other recipes from other cuisines can be adapted to this remarkable cooking method. And although a wok is the ideal utensil for tossing ingredients easily and tidily, a large heavy nonstick skillet is just as good--for the simple reason that less oil is needed to prevent food from sticking.

Joie has been eating and cooking Chinese food for many years and has developed quick and simple stir-fry recipes based on foods easily found in supermarkets and Asian food shops. Most of Joie's recipes are inspired from dishes she has enjoyed in Chinatowns across America as well as recipes she has adapted to the stir-fry method from other cuisines. You will find everything you need to know about stir-frying, as well as delicious recipes such as Thai Chicken Curry, Jasmine Rice, Italian Stir-Fried Chicken with Capers and Red Pepper, Easy Mu Shu Pork, and Korean Noodles...plus notes on equipment and ingredients. 

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ALL THE BEST STIR-FRIES
By Joie Warner
Designed, produced, and photographed by Drew Warner

Over 50 recipes
Charming illustrations throughout
96 pages
8" x 8"
Soft cover
Published 1993
ISBN 0-688-12704-5
A Flavor Publications Book
Published by Hearst Books, an affiliate of William Morrow & Company, Inc.



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